New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1887-01-26
HOUSEHOLD HINTS.

After your sponge cake has become
dry try cutting into thin slices and
toasting it.
Pretty little pincushions for the
pocket are made Of velvet in the form
of pansies. The lines of the flower
are worked with etching silk.
The taste of fish may be removed
very effectually from knives and forks
by rubbing them with fresh orange or
lemon peel
Hominy Waffles-One cup of cold
boiled hominy, one cup of milk and
one of flour, small piece of butter
and two we'll beaten eggs. Bake in
waffle irons and serve as soon as
cooked. -...
If in tin cans containing preserved
meats or vegetables you discover more
than one soldered piece, it is evident
that the can has been punctured to al
low the escape Of gases caused by fer
mentation.
Whigs-Quarter of a pound of but
ter and half that quantity of sugar,
beaten to a cream; two eggs, one
pint of milk, flour added to make the
mixture the consistency of mullins;
bake in cups in a quick oven.
Baked Indian Pudding-Stir into a
quart OF boil ng milk four tablespoon
fuls OF Indian meal, little salt, one
half cup of sugar, one-half cup of mo-
lasses, one teaspoonful melted butter
and two eggs. Bake one hour.
Breakfast Loaf-One pint of flour,
one cup of milk, one teaspoonful of
cream of tartar, half teaspoonful of
soda, one and half teaspoonfuls of
sugar, Mix all together lightly, CRATE
nutmeg. over the top after it is IN the
pan and bake one hour.
Kerosene oil and knife brick are
excellent for removing rust from flat
irons and making them smooth. Dip
flannel cloth into kerosene, then
into pulverized knife brick; apply it
to the irons, after which rub them
thoroughly with a clean cloth.
To Devil Turkey-Mix a little salt,
black pepper and cayenne, and sprinkle
over the gjzzard, rump and drumstick
of a dressed turkey; broil them and
serve very hot, with this sauce: Mix
with some of the gravy out of the dish
little made mustard, some butter and
flour, a spoonful of lemon juice and
the same of soy; boil up the whole.
A Mixture to Erase Grease Spots
Equal parts of strong ammonia water,
ether and alcohol form valuable clean
ing compound. Pass piece of plotting
paper under the grease spot. moisten
with a sponge, first with water, to rem
der it greedy, then with the mixture,
and rub with it the spot. In a moment
it will be dissolved, saponi6ed and abb
sorbed by the sponge andablotter
French Puff Paste One pound of sift-
ed flour put in large rng on the past
~ board; in the center Of it put a bit of
butter as Big as walnut and the .yolk
OF an egg, then mix to a stiff paste with
cold water. Work one pound of butter
to extract all the water, then dry it in
napkin. Fold the butter in the paste
and roll out; fold over and roll out three
times before using.
Chicken Patti es Chop very fine the
dryest, poorest bits left from baked
chicken; season carefully with pepper,
salt and little chopped celery Make
a light puf-paste, roll quarter Of an
inch thick, cut with a neatly-shaped
paste cutter: lay a narrow strip of the
paste all around; then put some of the
nlince on the paste; cut another piece
the same size and lay over. Boil fifteen
minutes. This makes a very desirable
dish.